Effect of carrageenan and oat flour on quality characteristics of meat kofta

International Journal of Food Properties

Volumn 12, Issue 1, 2009, Pages 228-242

  Modi, V K ^a   Yashoda, K P ^a   Naveen, S K ^a  

^a CENTRAL FOOD TECHNOLOGICAL RESEARCH INSTITUTE   (India)

Author keywords

Binders; Carrageenan; Comminuted meat; High fiber; Kofta; Low fat meat products; Meatballs; Oat flour

Indexed keywords

BINDERS; COLLOIDS; FIBERS; MOISTURE; MOISTURE CONTROL; TEXTURES; WATER ANALYSIS;

CARRAGEENAN; COMMINUTED MEAT; HIGH FIBER; KOFTA; LOW FAT MEAT PRODUCTS; MEATBALLS; OAT FLOUR;

MEATS;

EID: 57849116435     PISSN: 10942912     EISSN: 15322386     Source Type: Journal    
DOI: 10.1080/10942910802252155     Document Type: Article

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